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Grilled Mahi Mahi with Jerk Spice

Prepare a spicy jerk marinade using allspice, cinnamon and nutmeg. You'll know the mahi mahi is close to done on the grill when the marinade starts to form a fragrant, crusty glaze. 


For the marinade:
  • 1 red onion, roughly chopped

  • 1 1/2 teaspoons dried thyme

  • Green tops of 2 scallions, chopped

  • 1 teaspoon allspice

  • 1/2 teaspoon ground cinnamon

  • 1 tablespoon white pepper

  • 1/4 teaspoon ground nutmeg

  • 1 jalapeno, chopped

  • 2 tablespoons olive oil

  • 3 teaspoons sea salt

For the fish:
  • 4 (5-ounce) mahi mahi fillets

  • Salt


Prepare the marinade: Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for 1 week or frozen up to 2 months.)

For the fish: Season the fish with salt and spoon 2 teaspoons of the jerk marinade on each side. Place into a hot grill or grill pan and turn heat down to medium. After 2 minutes (should be brown) turn over and cook 3 to 5 minutes, until fish is cooked through.


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